I paced myself leisurely through my local deep discount food store and came upon a bag of spinach for 59 cents that must be consumed immediately. Further down that same island were small red potatoes at 59 cents a pound. I could contain myself no further and had to grab down my now dusty 13 x 9 inch pan to make this complete entree.
2 lbs. red potatoes cut into 1-2 inch pieces
1 package fresh spinach 9 oz.
1 large onion chopped
2 tbs. oil
4 cloves garlic minced
2 tsp. salt, divided
1 tsp. pepper, divided
6 chicken leg quarters
3/4 tsp. paprika
Preheat oven to 375 degrees. In 13 x 9 inch pan place potatoes, spinach, onion, garlic, oil, 1 tsp. salt, and 1/2 tsp. pepper. Toss to combine well. Top with chicken legs. Sprinkle remaining salt, pepper, and paprika on top. Roast for one hour and 15 minutes until chicken is browned and potatoes are tender.